Dinner Ideas
Soya Keema Stuffed Capsicum
Whole capsicums stuffed with spiced soya keema and baked until soft. A proper, filling dinner that looks like effort and takes 35 minutes.
320
kcal
26g
protein
26g
carbs
12g
fat
Per serving · makes 2 · 35 minutes
Ingredients
- •4 medium capsicums, tops cut and seeds removed
- •90 g (1 cup) soya granules, dry weight, soaked in hot water 10 minutes and squeezed dry
- •1 tbsp oil
- •1 onion, finely chopped
- •1 tsp ginger-garlic paste
- •1 tomato, chopped
- •1 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp garam masala, 1/2 tsp red chilli
- •Salt to taste
- •A handful of peas
- •Coriander, and a little grated cheese, optional
Method
- 1.Heat the oil and fry the onion until golden, then add the ginger-garlic paste and tomato and cook until soft.
- 2.Add the squeezed soya granules, all the spices, salt and peas, and cook for 5 to 6 minutes until dry and well coated. Finish with coriander.
- 3.Stuff the capsicums tightly with the keema. Sprinkle a little cheese on top if using.
- 4.Stand them in a baking dish, cover with foil, and bake at 190°C for 20 minutes. Uncover for the last 5 so the tops colour.
- 5.Serve with a bowl of curd or a simple salad.
Coach’s note
Squeeze the soaked soya really well before cooking it. Wet soya makes a soggy keema; dry soya fries up crumbly and takes the spice properly.
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